Red cabbage Gazpacho
A cold soup best served as a Tapas dish is a nice fresh, full vegetarian dish that I love! The colour is vibrant Flavour is Surprising and Texture smooth.
I have experience making a few red cabbage dishes and I am a big fan of red cabbage. It is such a versatile ingredient that can be cooked and prepared simply with amazing outcome. So i decided why not make a red cabbage soup so I started researching different recipes and after finding a heston red cabbage Gazpacho recipe I decided giving it a go with a few tweaks here and there. And the result was my version of a red cabbage and bell pepper Gazpacho. To be honest it took me a few tries to get all the flavours and textures exactly as I had envisioned thus leading to the below recipe leading to one of my favorite summer Tapas dishes.
- 1 medium Red cabbage head.
- 250ml - Fresh pouring cream(not tinned)
- 160g - Red, yellow and green bell peppers combined.
- 1 tsp salt and pepper for taste
- Coconut oil
- 110 ml vegetable stock
- Start off by making sure you are working with a sharp knife, cut your cabbage in half and remove the core, once the core is removed slice your cabbage into thin slices they don't have to be even just thin enough so to soften quicker.
- Once this has been sliced, cube your peppers into even sized cubes and drizzle with olive oil salt and pepper and cover it and let it sit in the fridge.
- With a deep saucepan add a Tablespoon of coconut oil on a medium heat then once oil has become hot add your cabbage stirring until all the cabbage is dressed in the oil,
- Once your cabbage has heated and is fully covered reduce your heat and add your stock, then let your stock reduce stirring occasionally.
- Once your stock has been reduced by more than half this takes about ten minutes, remove from your heat and pass it through a fine mesh sieve, using a ladle to push down on your cabbage extracting as much liquid as possible.
- Now cover your cabbage and stock and let sit and crack on with your cream.
- In a saucepan on a medium heat pour in half your cream and let it get to a steaming point, this is just before simmering once your cream has started steaming add your strained cabbage and let it get to a simmer continuously adding the remaining cream bit by bit stirring every now and then, but remember you want to focus on your colour make sure you do not add too much cream.
- Once the correct amount of cream has been added and you have reached the desired colour use a stick blender and blend the cabbage and cream until completely fine and let it reduce then add the remaining stock.
- For the next 10 min let it simmer and the stock and cream and blended cabbage infuse and reduce before removing off the heat and straining again to get a smooth vibrant colour.
- Once this is done and smoothness is achieved , let it sit and cool down until it cools.
- When plating place your cubed bell pepper in the middle of the plate and pour your Gazpacho around the edges of your bowl so to leave your bell pepper visible.
- Thus achieving the below picture
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